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Paleo Lemon Blueberry Basil Scones

Prep Time1 hr
Active Time25 mins
Total Time1 hr 25 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: Dairy Free, Gluten Free, Non-dairy, Paleo, scones
Servings: 8 scones
Author: rylee



  • 2 cups almond flour
  • ½ cup tapioca flour/starch
  • 2 tablespoons coconut flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • ¼ cup cold and solid coconut oil or vegan butter (see notes)
  • 1 egg
  • ¼ cup pure maple syrup
  • 1 tablespoon vanilla
  • 1 lemon zested
  • 2 ½ tablespoons lemon juice
  • ½ cup blueberries
  • cup chopped basil


  • 4 tablespoons nut butter of choice see notes
  • 7 ½ tablespoons tapioca flour/starch arrowroot would work too!
  • 3 tablespoons pure maple syrup
  • 4 tablespoons lemon juice


  • In a food processor, combine almond, tapioca and coconut flour and your baking soda, baking powder and sea salt and pulse a few times to combine well.
  • Add your solid coconut oil and pulse to distribute through your dry. Add your egg, maple syrup, vanilla, lemon zest and lemon juice and pulse until well combined.
  • If your coconut oil is cold enough it will likely start to form a dough ball, but if not don't panic! Put your dough mixture into a bowl and fold in your blueberries and basil.
  • Roll out some plastic wrap on your counter and put your dough on it and form into a square or circle and then wrap it completely in plastic and put it in your freezer flat for 30-40 minutes until solid enough to roll and slice.
  • Preheat oven to 350 degrees F.
  • Once solid enough (doesn't have to be completely solid) remove from freezer and plastic wrap and put between two pieces of parchment paper.
  • Sprinkle a little almond flour on the bottom of your parchment paper and on top of your dough (to prevent sticking) and roll your dough until it is about a ½ inch thick.
  • Using a pizza cutter or very sharp knife, slice into 8 triangles, brush with a little melted coconut oil or ghee and place on a prepared baking sheet.
  • Bake for 20-25 and until the top of your scones are golden.
  • Remove from oven and let cool completely before you add your glaze.
  • Put all glaze ingredients into a bowl and whisk until well combined.
  • Once cooled, top your scones with glaze, lemon zest, basil and extra blueberries!


Place your measured coconut oil or vegan butter in the fridge to get cold before use!
Any smooth nut butter works great for the glaze!